Does a Sunday night get any better? Fresh made mozzarella stuffed Italian meatballs with sauce that’s been simmering for hours, along with a crisp and cold glass of red wine. Frank Sinatra is lighting up the background noise as I bustle through my kitchen prepping my all time favorite meal. My goal is a straight up food coma. Florida may still have a heat index of 107 degrees, but I am enjoying every bit of this hot meal. If only these three hungry kids would slow down to actually taste this work of art…
Makes 30 meatballs
1 LB grassfed ground beef
1/2 lb pork
1/4 cup Italian style bread crumbs
1/3 cup Parmesan cheese
1 TBS parsley
1 TBS fresh rosemary
1 TBS fresh oregano
1 tsp garlic powder
1 tsp salt
3 TBS grated onion
1 pack mozzarella pearls (count out 30)
Preheat oven to 400.
In a large bowl, combine beef, pork, and egg.
Add Parmesan cheese to food processor until it is fine. Add to the bowl.
Chop fresh herbs until fine, and add to the bowl.
Grate onion with a grater. It will look like mush. Add to the bowl, along with garlic powder and salt.
Stir to incorporate all the ingredients.
With wet hands, form meatballs into 1 inch balls, stuffed a mozzarella pearl in the center, and firmly pressing to enclose it.
Bake meatballs for 20 min. Remove from oven and let rest for 5 minutes.